Slow Cooker Pork and Sauerkraut with Apples
Ingredients
- 3–4 lb (1.4–1.8 kg) pork shoulder or pork loin, trimmed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 ½–2 cups sauerkraut, drained and rinsed (if desired)
- 2–3 apples, peeled, cored, and sliced
- 1 cup apple cider or apple juice
- 1 tsp caraway seeds (optional)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1–2 tbsp brown sugar (optional, to taste)
- 2 tbsp olive oil or vegetable oil
- Optional garnish: fresh parsley
Instructions
- Prep pork: Pat pork dry and season with salt and pepper. Optional: Sear in a skillet with oil until browned on all sides for added flavor.
- Layer ingredients: In slow cooker, place sliced onions and garlic at the bottom. Layer sauerkraut over onions, followed by apple slices.
- Add pork: Place pork on top of the sauerkraut and apple mixture.
- Add liquids and seasonings: Pour apple cider over the meat. Sprinkle with caraway seeds and brown sugar if using.
- Slow cook: Cover and cook on low for 6–8 hours or high for 4–5 hours until pork is tender and easily pulls apart.
- Serve: Remove pork and slice or shred. Serve over sauerkraut and apples, spooning pan juices on top. Garnish with fresh parsley if desired.